There are various preparations that can be done with squid. The simplest one is grilled over an open fire (We did this on a beach back in high school. Freshly-caught squid! This was where I also learned how to remove the beak and the plastic-like thing - the cartillage - on its back).

The tricky part with squid is, no matter what method of cooking you do with it, make sure that you do not overcook it as it becomes rubbery. I rather like the smaller squid, though, as big ones are more prone to this.

Ingredients:
1/2 kilo squid, cleaned
1 medium onion, roughly chopped
3 cloves garlic, crushed and chopped
3 tbsp vinegar, preferably white
2 tbsp soy sauce
1 cup water
cooking oil
salt and pepper to taste


Procedure:
Heat the cooking oil over medium heat. Saute the onion and garlic.
Add the squid and mix occasionally.
After a couple of minutes, add the water, cover and let it boil.
Add the vinegar and soy sauce, mix a bit, then let simmer for a couple more minutes. Add salt and pepper to taste.

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